passover week 2017 - meringue kisses with salted caramel cream

passover week 2017 - meringue kisses with salted caramel cream

• 7 Apr 2017

Welcome to the final recipe for Passover Week 2017. Meringues are always a fail safe option for Passover. When I spied this Stephanie Alexander recipe for brown sugar meringues with salted caramel cream I knew I had to make them for Passover, that's until I couldn't find any kosher for Passover brown sugar.



I put my thinking cap on and decided to add a little golden syrup to the meringue mixture, to try and replicate the brown sugar flavour.



The filling is true to the original recipe and makes a very large quantity.



I decided to make small meringues and here's the recipe for you which makes 12-14 filled meringues. Please note for all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.




Meringue kisses with salted caramel cream – adapted from a Stephanie Alexander recipe

INGREDIENTS - makes 12-14 kisses
Meringues
2 egg whites
½ cup (110g) caster sugar
2 tsp golden syrup
1-2 tbs flaked almonds

Salted caramel cream
1/3 cup (75g) caster sugar
1½ tbs strong espresso coffee
1 cup (250ml) thick cream
Pinch of sea salt

METHOD
Preheat the oven to 120°C, conventional. Grease and line 2 baking trays with baking paper.

Using a stand mixer, whisk egg whites to soft peaks. With the motor running, add one-third caster sugar at a time, beating well after each addition, until the whites are glossy and thick. With the motor still running, gradually add golden syrup until well combined.

Spoon meringue mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe tablespoon-sized meringues onto prepared trays, leaving space between each meringue. Top half the meringues with a few flaked almonds.

Bake meringues for 1 – 1½ hours or until crisp to the touch. Turn oven off and prop the door open with a wooden spoon, leave meringues in oven until cooled. Store in an airtight container.



For the salted caramel cream, place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan. Bring to the boil over medium heat to dissolve the sugar, then increase the heat to high and boil for 5-6 minutes until you have a medium-dark caramel; do not stir.

Carefully add coffee and 2 tbs extra water, stirring, until the caramel is smooth again. Boil to reduce for 1 minute or until a drop looks and feels syrupy on a cold saucer, cool to room temperature.

In a large bowl, whisk cream to soft peaks. Stop the motor and spoon all of the caramel over the cream. (If you do this with the motor running, all of the caramel will be spun onto the sides of the bowl instead of on the cream.) Whisk until well blended and firm. Stir in a few flakes of sea salt.



Sandwich as many pairs of meringues as you wish to serve with a little caramel cream pairing one almond topped meringue with one plain meringue. Leave to soften for 30 minutes before eating.



The golden syrup makes the meringues a little sticky but it does add that brown sugar flavour and as for the salted caramel cream filling! Absolutely delicious.

I hope you've enjoyed this year's Passover Week. If you're looking for any more Passover ideas, please check the archives.

See you all again next week.

Bye for now,

Jillian